Leek & Goats Cheese Tart

This recipe works in combination with: Eton Berry Mess, Roasted Portobello Mushrooms. This recipe features in these meal plans: Low-maintenance.

Home-made leek and goats cheese tart served with buttered new potatoes and a crunchy salad with asparagus and fennel.

Ingredients

  • two-thirds of a 28g pack of fresh flat leaf parsley, leaves picked from stem
  • 10 medium new potatoes (approx 70g each), quartered
  • 2 medium fennel (approx 350g each)
  • 110g of watercress, spinach and rocket
  • two-thirds of a 15g pack of fresh thyme, leaves picked from stalk
  • 2 large leeks (approx 310g each), thinly sliced
  • 250g of asparagus, woody ends peeled
  • 200g of soft goat's cheese, crumbled
  • 500g of ready to roll shortcrust pastry
  • 300ml of creme fraiche
  • 3 free range medium eggs, beaten
  • 75ml of olive oil (5 tbsp)
  • 90g of margarine/butter (6 tbsp)
  • 2 tbsp lemon juice
  • 30g plain white flour, for rolling out the pastry
  • Serves: 8
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 50 mins
  • Oven temp: 180c
  • Price per person: £2.09
  • Store cupboard: Basic
  • Calories per serving: 982
  • 5-a-day per serving: 2
  • Print Recipe
Leek & Goats Cheese Tart photo
Tasty?

470 cooks think so

Method

  1. On a floured work surface roll out the pastry until it is 3mm thick and use to line a 25cm (10 inch) flan tin. Trim off the excess pastry around the edge and chill in the fridge for 20 minutes.
  2. Meanwhile, to make the filling, heat 60g margarine/butter and 1 tbsp olive oil in a saucepan over a low heat. Add the leeks to the pan, cover and gently fry, stirring occasionally, for 20 minutes, or until very soft.
  3. Meanwhile, beat the creme fraiche, thyme and eggs together, season lightly with salt and pepper and set aside.
  4. Once the leeks are soft, remove from the heat and mix in the goat's cheese and a pinch of salt and pepper. Spoon into the pastry base and pour over the the egg mixture. Transfer to the oven and bake for 25-30 minutes, or until the tart is set and the top is golden.
  5. While the tart is in the oven, prepare the salad. Very finely slice the asparagus and fennel and toss with the parsley, watercress, spinach and rocket leaves. To make the dressing, mix 4 tbsp olive oil and the lemon juice together in a bowl, season with salt and pepper and set aside.
  6. Once the tart is cooked, remove from the oven and leave to stand for 15 minutes.
  7. Meanwhile, cook the potatoes in lightly salted boiling water for 10 minutes, or until tender. Drain well and stir in 30g (2 tbsp) margarine/butter and a pinch of salt and pepper.
  8. Toss the salad with the dressing and serve immediately with tart and buttered new potatoes.

Cook's tips

You will need a 30 cm (12 inch) tart tin for this recipe.


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